Blue-Cheese Sauce
INGREDIENTS:
1/4 lb Blue cheese (room temp)
1/2 c Minced parsley
4 tb Buter, softened
6 sl Soft white bread
1/4 lb Blue cheese (room temp)
1/2 c Minced parsley
4 tb Buter, softened
6 sl Soft white bread
In small bowl, mix blue cheese, 1/4 c minced parsley, and 2 tbsp butter until well blended.
Trim crusts from bread slices; reserve bread trimmings for making crumbs another day. With rolling pin, roll bread slices flat. Evenly spread about 1 rounded tablespoonful cheese mixture on each bread slice; roll up, jelly-roll fashion.
On waxed paper, place remaining 1/4 cup minced parsley. Spread outside of cheese rolls with remaining butter; coat lightly with parsley. Wrap rolls tightly in plastic wrap; refigerate at least 30 minutes for easier slicing.
To serve, slice each parsley-coated cheese roll crosswise into six slices. Place slices, cut-side up, on platter. Makes 3 dozen hors d'oeuvres.
Each pinwheel: About 35 calories, 2 g fat, 2 mg cholesterol, 80 mg sodium.
Good Housekeeping's HOLIDAY BEST '93 pg 120
Trim crusts from bread slices; reserve bread trimmings for making crumbs another day. With rolling pin, roll bread slices flat. Evenly spread about 1 rounded tablespoonful cheese mixture on each bread slice; roll up, jelly-roll fashion.
On waxed paper, place remaining 1/4 cup minced parsley. Spread outside of cheese rolls with remaining butter; coat lightly with parsley. Wrap rolls tightly in plastic wrap; refigerate at least 30 minutes for easier slicing.
To serve, slice each parsley-coated cheese roll crosswise into six slices. Place slices, cut-side up, on platter. Makes 3 dozen hors d'oeuvres.
Each pinwheel: About 35 calories, 2 g fat, 2 mg cholesterol, 80 mg sodium.
Good Housekeeping's HOLIDAY BEST '93 pg 120